Pre-harvest treatments enhances the post-harvest quality of papaya (Carica papaya L.) cv. Red Lady

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Published

2025-06-30

DOI:

https://doi.org/10.58993/ijh/2025.82.2.8

Keywords:

Carica papaya L, fruit quality, Ascorbic acid, TSS
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Issue

Vol. 82 No. 02 (2025): Indian Journal of Horticulture

Section

Research Articles

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Copyright (c) 2025 SHARVESH S, Sathappan CT, Kandasamy R

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This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors

  • SHARVESH S Department of Horticulture, Faculty of Agriculture, Annamalai University, Annamalai Nagar 608002, Tamil Nadu, India
  • Sathappan CT Department of Horticulture, Faculty of Agriculture, Annamalai University, Annamalai Nagar 608002, Tamil Nadu, India
  • Kandasamy R Department of Horticulture, Faculty of Agriculture, Annamalai University, Annamalai Nagar 608002, Tamil Nadu, India

Abstract

Papaya stands as a significant fruit crop in India, ranking fifth in importance after banana. The Red Lady variety, particularly thriving in Tamil Nadu, has gained widespread popularity domestically and in export markets. However, ensuring consistent high-quality fruit reaching consumers remains a challenge. Addressing this issue, an experiment conducted at a farmer’s field, Ammampalayam, Attur taluk, Salem district during 2020-2021 aimed to assess pre-harvest chemical treatments’ impact on post-harvest papaya quality. Papaya plants were subjected to a series of spray treatments including NAA, potassium chloride, potassium nitrate (as a potassium source), calcium chloride, calcium nitrate and calcium sulfate (as a calcium source). Additionally, a combination treatment of NAA @ 100 ppm with potassium and calcium sources at 1.5% was applied at 21 days after flower anthesis onto the fruits. A control group was sprayed with plain water. These treatments were repeated six times every two weeks. The application of 1.5% calcium chloride (CaCl2) significantly enhanced fruit quality, leading to increased total soluble solids and ascorbic acid levels. Treatment with 1.5% calcium chloride (T5) significantly increased the quality parameters, showing higher total soluble solids and ascorbic acid content, while acidity significantly decreased compared to the control. Throughout the storage period, all treatments maintained a low pH, suggesting papaya fruits had a low degree of acidity. However, the treatment with 1.5% calcium chloride stood out for its comprehensive enhancement of post-harvest quality parameters.

How to Cite

SHARVESH S, Sathappan CT, & Kandasamy R. (2025). Pre-harvest treatments enhances the post-harvest quality of papaya (Carica papaya L.) cv. Red Lady. Indian Journal of Horticulture, 82(02), 179–183. https://doi.org/10.58993/ijh/2025.82.2.8

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